Foodie Friday: Fall Cooking with Lavender

I love lavender. The smell, the color, and, when done right, the taste. Only recently have I started cooking with lavender but it is fantastic and adds a little different flavor to dishes. My first experiments were using lavender in loose leaf tea.

Lavender and Black Tea:

  • 2 tsps Black Tea
  • ½ tsp Culinary Lavender

Steeep for 3 minutes in 8 oz of boiling water

Herbal and Black Tea Blend:

  • 2 tsps Black Tea
  • ½ tsp Culinary Lavender
  • 1 tsp Fresh Basil
  • 1 tsp Fresh Lemon Balm

Steep for 3 minutes in 8 oz of boiling water

**Tip: you can replace the Black Tea for Green Tea or remove completely for caffeine free tea

Herbal Mint and Lavender Tea:   

  • 2 tsps Fresh or Dried Mint Leaves
  • ½ tsp Culinary Lavender

Steep for 2 minutes in 8 oz of boiling water

**Tip: you can add Black or Green Tea leaves to this recipe. It is a mild tea.

What I have learned about loose leaf tea is that you can make any combination, these are just some of my favorites. All of which are great to enjoy while reading a great book. I also, like preparing dishes with lavender. Here is my favorite:

Fall Herb Roasted Vegetables:

Ingredients:

  • 1 Diced Sweet Potato
  • 1 Diced Butternut Squash
  • ½ tbs Fresh Type
  • ½ tbs Fresh Rosemary
  • 1 tsp Culinary Lavender
  • 2 tbs Olive Oil
  • 1 tbs Balsamic Vinegar
  • Salt and Pepper to taste

Directions:  

  1. Heat oven to 475 degrees Fahrenheit
  2. Mix all ingredients together. Make sure that the vegetables are coated thoroughly
  3. Spread evenly across a cookie sheet
  4. Roast in oven for 45 minutes, stiring every 15 minutes
  5. Enjoy

**Tip: If you like onions, add half a diced red or white onion. 

If you are curious as to where to get culinary lavender I can help you. My favorite I buy from Lavender Ridge Farms but you can also get it at World Market and from Amazon.  

**Featured image is by Laci McGee. Taken after the last time I made this dish with baked chicken and chimichurri.

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